Cooking Instructions:

1. In a small bowl, mix the breadcrumbs, Parmesan, parsley, roasted red pepper, salt, red pepper flakes and 2 tablespoons olive oil.
2. Lay the tenderloins open** and flat on a board. Coat each tenderloin evenly with 3 tbsp of pesto.
3. Lay 3 slices of provolone on each loin.
4. Divide 1/2 the breadcrumb mixture over the provolone of each tenderloin.
5. Roll the loins back up into their original shape and tie in 5 spots with kitchen twine.
6. Heat a large deep skillet (with a lid) over medium-high heat.
7. Add the remaining 2 tablespoons olive oil to the skillet and heat the oil.
8. Sear the pork tenderloins until evenly golden brown all the way around, about 3 minutes per side. Remove tenderloins to a plate.
9. Deglaze the skillet with the white wine, add the tomato sauce, place the pork into the sauce, cover and simmer until the pork is just cooked through, about 25 minutes (internal temperature of 145°F).
10. Remove from the heat and allow to rest uncovered for 10 minutes before slicing and serving with the sauce.
11. While the tenderloin rests, I like to take a handful of colourful little tomatoes, cut them in half and sauté them in olive oil, salt & pepper. Once the pork is plated on the sauce, I drop the tomatoes into the sauce and drizzle some pesto over the tomatoes. (optional but recommended!)

** ask your butcher to butterfly your tenderloins
** if butterflying yourself: take a sharp knife and cut the tenderloin lengthwise from tip to tip, about 3 quarters of the way through the pork. Open it up like a book and cut each side on a slight angle from tip to tip about 3 quarters of the way through. Place a piece of wax paper over the pork. Using a mallet, rolling pin or bottom of a bottle, lightly pound the pork flat.